job description
Join StaffKing Pte Ltd, a leading name in premium hospitality staffing, and elevate your culinary career in Bali’s most sought-after dining destinations! We are seeking 5 passionate Chef de Parties and 3 dynamic Sous Chefs to join our elite team at Sky Dining, Bar & Lounge, where innovation meets luxury in the heart of Bali’s vibrant hospitality scene.
As a key player in our culinary brigade, you’ll work in world-class venues across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung, crafting unforgettable dining experiences for discerning guests. Whether you’re perfecting signature dishes, leading a section with precision, or collaborating with top-tier chefs, this role offers the perfect blend of creativity, challenge, and growth in one of the world’s most desirable locations.
Enjoy a 5-day workweek (44 hours), competitive salaries (up to IDR 48M for Chef de Partie and IDR 72M for Sous Chef), performance bonuses, and the chance to work in short-distance, high-traffic venues near iconic landmarks. Bali isn’t just a workplace—it’s a lifestyle. Immerse yourself in a culture of excellence, surrounded by stunning landscapes, a thriving expat community, and endless opportunities for professional development.
If you’re a culinary professional ready to take the next step in your career while living in paradise, we want to hear from you. Apply now and become part of a team that defines luxury hospitality in Bali!
Responsibility
- Lead and Manage a Culinary Section: Oversee daily operations of your assigned station, ensuring consistency, quality, and efficiency in food preparation and presentation.
- Execute High-End Dishes: Prepare and plate signature dishes for Sky Dining, Bar & Lounge, adhering to strict standards of taste, texture, and visual appeal.
- Mentor and Train Junior Staff: Guide and develop Commis Chefs and kitchen assistants, fostering a culture of teamwork, discipline, and continuous improvement.
- Inventory and Cost Control: Monitor stock levels, minimize waste, and contribute to cost-effective kitchen operations without compromising quality.
- Collaborate with Head Chef: Assist in menu development, special events, and seasonal offerings, bringing creativity and expertise to the table.
- Maintain Hygiene and Safety Standards: Ensure compliance with HACCP, local health regulations, and best practices in kitchen sanitation and food safety.
- Optimize Workflow: Streamline kitchen processes to handle high-volume service periods efficiently, maintaining a calm and organized environment.
- Upsell and Enhance Guest Experience: Work closely with front-of-house teams to tailor dishes to guest preferences and elevate the overall dining experience.
Qualifications
- Proven Experience: Minimum 3 years in a Chef de Partie or Sous Chef role within high-end hotels, resorts, or fine-dining establishments.
- Culinary Expertise: Strong knowledge of Western, Asian, or fusion cuisine, with a passion for innovation and presentation.
- Leadership Skills: Ability to lead a team, delegate tasks, and maintain a positive, high-energy kitchen environment.
- Education: Diploma or degree in Culinary Arts, Hospitality Management, or equivalent professional training.
- Certifications: Valid food safety certification (e.g., HACCP, ServSafe) and familiarity with local health regulations.
- Adaptability: Flexibility to work in rotating venues across Bali, including high-pressure, fast-paced environments.
- Communication: Fluent in English; additional languages (e.g., Bahasa Indonesia, Mandarin) are a plus.
- Work Ethic: Strong stamina, resilience, and a commitment to excellence in every dish.